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【Ingredients】
320g Coffee (prepared with 500g water and 80g coffee grounds)
72g Granulated sugar
5g Rum
4g Gelatin sheets (pre-soaked in water and squeezed)
3 Egg yolks
75g Granulated sugar
110g Milk
500g Mascarpone
200g Heavy cream (35% fat content)
Ladyfinger biscuits (store-bought)
【Instructions】
Prepare the coffee and let it cool.
Add 72g of granulated sugar and 5g of rum to the 320g of coffee, mix well.
Dip the ladyfinger biscuits in the coffee and arrange them in a dish.
Soften 4g of gelatin sheets in water, then squeeze out the excess water.
In another bowl, mix the 3 egg yolks with 75g of granulated sugar until well combined.
Add 110g of warm milk to the previous mixture, mix well.
Pour the mixture into a saucepan and heat over low heat.
Prepare the anglaise sauce by adding the softened gelatin (from step 4) to the mixture of egg yolks, sugar, and milk, and mix until completely dissolved.
Add 500g of mascarpone to the anglaise sauce and mix until smooth.
In another bowl, whip 200g of heavy cream until stiff peaks form, then add it in two parts to the mascarpone mixture, mixing well.
Pour the mascarpone cream over the ladyfinger biscuits, smoothing the surface. Repeat with another layer of biscuits and mascarpone cream for a smooth surface.
Refrigerate for at least 3 hours to set the tiramisu.
Dust the top of the chilled tiramisu with cocoa powder, and it's ready!
【Chapters】
00:00 Ushiro Chef's Tiramisu
00:58 Making the coffee syrup
02:35 Making the anglaise sauce
05:07 Making the mascarpone cream
06:56 Finalizing the tiramisu
#Tiramisu
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